Spiced mackerel on toast with beetroot salsa
Ingredients
- Step 1 250g pack beetroot (not in vinegar), diced
- Step 2 1 eating apple , cut into wedges then thinly sliced
- Step 3 1 small red onion , finely sliced
- Step 4 juice ½ lemon
- Step 5 1 tbsp olive oil , plus extra for drizzling
- Step 6 1 tsp cumin seed
- Step 7 small bunch coriander , leaves roughly chopped
- Step 8 4 mackerel fillets, halved widthways
- Step 9 1 tsp curry powder
- Step 10 4 slices sourdough bread or ciabatta
Calories: 471
Carbohydrate: 35 g
Protein: 25 g
Fat: 27 g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 4
TAGS
Afternoon tea
Lunch
Main course
Snack
Supper
Australian
apple
apple
Beetroot
Ciabattum
Cumin seed
Cumin seed
Curry powder
Good Food
Heart Healthy
Lunch
Mackerel
Mackerel
Makeral
Oliy fish
Omega 3
Quick
salsa
Sourdough bread
Directions
- Step 1 Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
- Step 2 Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won't need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.